If you love classic Chinese seafood rangoons, you'll flip for this rich, cheesy scoop-able dip version made with fresh lump crab, cream cheese, sriracha, water chestnuts, and plenty of umami flavor. Serve this crab rangoon dip with baked wonton chips to create a downright delicious and simple appetizer that's sure to please. Best of all, you can serve this recipe straight from the oven - hot and bubbly, or prepare it in advance and enjoy it cold.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1poundLump Crab Meat- picked over for any shells (and drained if canned)
OptionalGarnishes:Sliced Scallions, Chopped Cilantro, Sesame Seeds, Sweet and Sour Sauce,
ServingSuggestion:Wonton Chips(recipe below)
Instructions
Mix Creamy Base: In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic, mirin, Worcestershire, soy sauce, sriracha, and salt. Season with a 1/8 teaspoon of ground black pepper. Then, stir well to combine.
Add Cheeses, Water Chestnuts and Crab Meat: Add in 2/3 cup of cheddar, all the parmesan, and the water chestnuts. Stir to fully combine. Add the lump crab meat and the scallions. Use a rubber spatula to gently fold all the ingredients together. Taste and adjust for seasoning with salt, pepper and sriracha if desired.
Chill - OPTIONAL: Cover the bowl tightly with plastic wrap and place into the refrigerator for at least 1 hour, preferably 2 hours, and up to 24 hours. (SEE NOTES)
Preheat Oven and Prepare Baking Dish: Arrange the oven rack to the middle position and then preheat the oven to 400 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
Add Dip to Baking Dish: Transfer the crab rangoon mixture to the prepared baking dish. Then use a spatula to gently spread out the mixture out into an even layer. Next, sprinkle the remaining 1/3 cup cheddar cheese evenly over the top of the rangoon dip.
Bake Rangoon Dip: Transfer the dip to the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top. OPTIONAL - BROIL: Switch the oven to broil during the last 2-3 minutes of baking. Make sure you watch the dip carefully to prevent the top from turning too brown!
Garnish and Serve Dip: Garnish the top of the crab rangoon dip with fresh herbs and drizzle with sweet and sour sauce, if using. Serve immediately with wonton chips, crostini, crudite, or your favorite dippers. Enjoy!
Video
Notes
Cream Cheese: You can substitute an (8 ounce) block of regular cream cheese for the whipped cream cheese. To do so, use a handheld or stand mixer and beat/whip all the ingredients together in step 1. Then, proceed with the recipe as directed.
Not a fan of hot dips? This crab Rangoon dip can also be served cold! To make cold crab Rangoon dip, prepare recipe through step 2. Refrigerate for 2-24 hours to allow the flavors to develop. Remove from fridge, serve and enjoy! (Note: You can either use ½ cup of the white cheddar or all of the cheddar in the dip if desired)
Optional, but recommended: For the best flavor allow the mixed dip to chill in the refrigerator overnight before transferring to a greased baking dish, topping with remaining cheese and baking.
To make wonton chips at home: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil for easy cleanup. Spray the foil with nonstick cooking spray. Use a sharp knife to cut wonton wrappers into desired shapes or sizes. Place wonton wrappers in a single layer on the prepared baking sheet. Spray wrappers with nonstick cooking spray. Bake wrappers in the oven for 5-7 minutes, or until golden brown and crispy. Remove from oven and season with salt. Let the chips cool on baking sheet. Chips can be stored in an airtight container on the counter for up to 2 days.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.